Slice the delicata squash in half lengthwise, seed it and brush the top with olive oil, then put it upside down on an aluminum lined cookie sheet. Bake at 350 degrees for 45 minutes. (Note: We substitute butternut squash, but we had to cut out some extra flesh after removing the seeds to make enough room for the stuffing mixture.)

Meanwhile, saute onion and mushroom in a little olive oil. Combine rice, onion, mushrooms, cranberries, pecans, coconut, and parsley in a bowl. Season with Braggs or soy sauce and salt and pepper to taste.

Check to be sure the squash is pretty well cooked. Scoop the rice mixture into the hole in each half. Pat with butter and bake 10-15 minutes, just to warm the stuffing all the way through.

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Words, ideas, stories. These have always been a passion for me. Whether reading, writing, or sharing in a stimulating conversation, words are my fuel. Add a camera to the mix and I can get downright giddy.
I love my friends and family, especially my husband and sons who stretch and delight me every single day.
But what enlivens me the most is my relationship with Jesus, whose love and grace have won my heart.